This is by no means authentic and was inspired by a number of posts and pins on social media.
Let’s start with the sauce:
2 Tbl brown sugar
3 Tbl tamari or soy sauce
1 Tbl rice vinegar
1 Tbl sriracha
1 clove garlic, chopped
1 tsp perilla oil or sesame
1-2 tsp Korean red pepper flakes
1/2 tsp ginger—I used 1/2 tsp powdered
Mix them all up and put aside until needed
For the veg (for about 3-4 servings):
2-3 carrots chopped into cubes (i quartered the thick sections and halved the thinner)
1 onion chopped
8 ounces mushrooms chopped
1 eggplant (I used 1 graffiti eggplant and I think that was perfect)
1 cup of chopped walnuts
1 clove garlic
In 1 tsp coconut oil I sautéed the carrot, onion and garlic until the carrot was somewhat soft
After sauté it gets removed from heat
Then in 2-3 TBL olive oil (you could certainly use something more neutral but that’s what I had on hand when I realized the coconut oil I used wouldn’t be enough), sauté the eggplant until the cubes are semi soft then add the mushrooms and walnuts and sauté until mushrooms are cooked and eggplant is fairly soft and add back in the carrot and onion.
Give that a quick mix and stir in the sauce and I turned off the heat and let it sit covered for about 10 minutes so the veg had time to absorb the flavor
On the side I had a cucumber salad, kimchi and soy sauce sprouts. The green beans are blanched and splashed with rice vinegar, lemon juice and a little soy paste.
Shared a video for his recipe I found on Facebook a while back. I got a Facebook memory of it last week and I had to share again saying I still hadn’t tried it….se I did.
Overall this is really simply except it’s not juicy enough to do the no-boil option for the noodles.
First you need to boil your noodles—I used jovial gluten free noodles. i used the whole package of 12 as I was making 4 layers. I placed three as the bottom layer on a greased pan.
For my bottom layer I used mashed potatoes—mine were made from scratch with a little butter and some sour cream, but you can use your favorite recipe or even instant. I made about 1/2 layer.
The potatoes are topped with a layer off noodles.
The next layer was cottage cheese, egg and Parmesan. I mixed 16 ounces of full fat cottage cheese, 1 egg, 1/2 cup parmesan.
The cottage cheese is topped with another layer of noodles.
I then added a layer of sauerkraut and mu herons. This was a fresh caraway kraut but you can use your favorite and vary amount to your liking. This was about 8 ounces. You don’t need to drain it perfectly because a little liquid in this dish is okay. i used a small can of sliced mushrooms and scattered those drained mushrooms on the sauerkraut.
Then we add the final layer of noodles. And cover with cheese of choice.